Preparation

Cook mac according to package instructions until al dente. Preheat the oven to 375 degrees.
Drain pasta, return it to the pot and stir in the cheddar and 1/2 cup of the parm.
In a medium bowl, lightly beat the eggs and stir in the milk and yogurt. Add the egg mixture to the pasta mixture along with the sun dried tomatoes, chives, cayenne, nutmeg, mustard and s and p. Mix well.
Divide the mixture among the 12 medium muffin cups.
Heat the butter in a medium skillet over medium heat. Stir in the bread crumbs and cook until browned, stirring regularly.
Stir the remaining 2 tbsp. parm into the toasted crumbs, sprinkle over the pasta mixture and bake until set - about 15 minutes . Let cool for 5 minutes before unmolding

Menus & Tags

Tags:

Leave a Review

Reviews

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.